Shrimp, garlic make for an easy dinner

You have to love a recipe that calls for just a handful of ingredients, and takes more time to clean up after than to prepare. And if it also happens to include seafood? All the better.

The simple stir-fry calls for leaving the shrimp in their shells, but no way my daughter was going to eat something with “so many tiny little legs!” So I peeled them (though I left on the tails to provide a “handle” for eating).

With scissors or a small sharp knife, cut through shell of shrimp along center of the back and make a slit about 1/2-inch deep into the flesh. Lift out and discard dark back vein, if present. Rinse shrimp and drain well.

In a small bowl, mix shrimp with wine and salt. Line serving dish with lettuce.

In 14-inch wok or 12-inch nonstick frying pan over medium heat, stir garlic with oil just until it begins to turn gold, about 2 minutes. Stir in chile and remove from heat. Pour mixture into a fine strainer set over a bowl.